Difficulty: Moderate
Discover the rich, caramelized delight of Quebec sugar pie, a staple of French-Canadian baking from Larousse's Top 100 Desserts.
Using your fingertips, rub the butter into the flour and sugar until crumbly. Add salt and baking powder.
Form a well, add the egg and cold water, and quickly knead into a smooth ball.
Chill in the refrigerator for 30 minutes to relax the gluten and firm the dough.
Roll out to 0.5 cm thick and line a lightly buttered tart pan.
For the filling: Gently simmer brown sugar and cream in a saucepan for 10 minutes. Stir in chopped nuts and cool slightly.
Pour into the lined pan. Bake at 210°C (th. 5/6) for 40 minutes until golden.
Cool, then unmold for perfect slices.
Source: Top 100 Desserts. Larousse.
